Please enter the email you’re using for this account.
The flavors in this chicken are so amazingly bold and intense. When I was testing this recipe, whoever ate it just kept saying, “Wow, wow, wow!”
4 chicken leg quarters
4 teaspoons oil
4 shallots, cut into strips
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/4 cup Baron Herzog Chenin Blanc or other white wine
2 teaspoons Haddar Kosher Salt
2 teaspoons black pepper
1 tablespoon potato starch
1/2 cup Manischewitz Chicken Broth
1/2 cup olives
6 to 8 cherry tomatoes, halved
Preheat oven to 375 degrees Fahrenheit.
Heat a large frying pan over medium-high heat; add oil. Add shallots, garlic, herbs, and spices; sauté for a few minutes, until fragrant. Add starch and chicken stock; cook to thicken a bit to form a sauce. Remove from pan; set aside.
To the same pan, add chicken; brown well on all sides.
Transfer chicken to a nine- x 13-inch pan; pour sauce around chicken. Arrange olives and tomatoes around chicken.
Bake uncovered for one hour 15 minutes.
Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
How Would You
Rate this recipe?
Please log in to rate
sheet pan chicken and vegetables